Bread Crumbs: Wheat Flour

Wheat flour is the finely ground powder of wheat grains, a staple cereal crop. It is the primary ingredient in most breads and baked goods, providing structure and texture. The type of wheat and milling process determine the flour's characteristics.

Manufacturers use wheat flour as a base ingredient for baked goods like bread, cakes, and cookies. It also functions as a thickener in sauces and gravies, and as a binder in products like meatballs and breaded items. It is found in a wide variety of processed foods.

Wheat flour is a common food ingredient and is generally recognized as safe (GRAS) by the FDA. It is a source of carbohydrates and some B vitamins and iron, especially when enriched. The WHO/IARC has not classified wheat flour as a carcinogen. While some individuals have celiac disease or non-celiac gluten sensitivity, for the general population, moderate consumption as part of a balanced diet is not associated with adverse health effects.